Cathy Petterson
1 medium diced onion
1 cube butter (and 1/2 if doubled)
1 beef bouillon cube
1 can beef consomme soup (the one by Campbell's is the best)
1 can water
1 cup rice
1 small can mushrooms (if desired--I leave out)
1 bay leaf
salt and pepper
dash Worcestershire sauce
Saute onions in butter
Crumble bouillon cube into sauteed onions and stir
Add the rest of the ingredients and stir.
Pour into casserole dish and cover with tin foil.
Bake for 1 hour @ 350*
Serves 8
